Small Oatmeal Cake(Use 9-Inch Square Pan)
A warm, comforting oatmeal cake topped with a rich coconut and brown sugar glaze, perfect for cozy gatherings and satisfying dessert cravings.
Ingredients
- 1 cup boiling water ⓘ
- 3/4 cup quick Quaker oats ⓘ
- 1/2 cup less 1 Tbsp shortening ⓘ
- 3/4 cup brown sugar ⓘ
- 3/4 cup white sugar ⓘ
- 2 eggs ⓘ
- 1 1/4 cups flour ⓘ
- 3/4 tsp vanilla ⓘ
- 3/4 tsp baking soda ⓘ
- 3/4 tsp cinnamon ⓘ
- pinch of salt ⓘ
- 3/4 cup brown sugar ⓘ
- 2 Tbsp milk ⓘ
- 6 Tbsp butter ⓘ
- 1/2 cup shredded coconut ⓘ
Instructions
- Pour boiling water over quick oats and let sit for a few minutes to soften.
- Cream together shortening, 3/4 cup brown sugar, and white sugar until light and fluffy.
- Beat in eggs and vanilla until well combined.
- Gradually mix in flour, baking soda, cinnamon, and salt.
- Stir in the soaked oats mixture until combined.
- Pour batter into a greased 9-inch square pan and bake at 350°F (175°C) for about 25-30 minutes until a toothpick inserted in the center comes out clean.
- While the cake is baking, combine 3/4 cup brown sugar, 2 Tbsp milk, 6 Tbsp butter, and coconut to prepare the topping.
- Once the cake is baked, pour the coconut topping evenly over the warm cake.
- Put the cake back in the oven for about 5 minutes to set the glaze.
- Serve warm and enjoy.
Tips & Substitutions
For a lighter cake, consider using applesauce instead of part of the shortening. If you don't have quick oats, rolled oats can work, but soak them longer in boiling water. Ensure to let the cake cool slightly before adding the topping, as it helps it adhere better. This cake can also be enhanced with nuts for added texture.
Serving Suggestions
Serve this Small Oatmeal Cake warm for a delightful treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider enjoying it alongside a cup of coffee or tea for a cozy afternoon snack. For a festive touch, add some chopped nuts to the topping.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds. You can also warm it in the oven at 350°F for 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Small Oatmeal Cake(Use 9-Inch Square Pan) contains roughly 881 calories, with 8g protein, 107g carbohydrates, and 40g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1142mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use old-fashioned oats instead of quick oats?
Yes, you can use old-fashioned oats, but be sure to soak them in boiling water for a longer time to soften adequately, about 10-15 minutes. This ensures they blend well into the batter.
What can I substitute for shortening in this recipe?
You can substitute with an equal amount of unsalted butter or coconut oil for a different flavor. If you prefer a healthier option, try using applesauce or mashed bananas, but this may alter the cake's texture slightly.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the cake's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).